Spiced kipper fried rice
Fragrant turmeric, smoky tinned kippers and a lick of chilli take fried rice to a new level in this simple, speedy dish.
Ingreadient
- 1 tbsp vegetable oil
- ½ tsp cumin seeds
- 1 carrot, grated
- 1 small onion, finely sliced
- 250g cooked basmati rice (from leftovers or from a microwavable pack)
- 145g tin sustainable kipper fillets in oil
- ¼ tsp turmeric powder
- ¼ tsp chilli powder
- 1 crushed garlic clove
- 100g kale, shredded
- 2 tbsp soured cream or yogurt
- 2 medium free-range eggs, poached to your liking
Instruction
- Heat the oil in a large frying pan over a medium heat, then the cumin seeds. After 30 seconds, add the grated carrot, sliced onion and a pinch of salt, then stir-fry over a high heat for 5-6 minutes until soft and golden-tinged.
- Stir in the cooked rice, breaking it up with a wooden spoon. Add the kipper fillets (and as much of the oil as you fancy), spices and garlic, then cook for 3 minutes until combined and heated through. Stir in the kale and soured cream/yogurt, then season with salt and plenty of black pepper.
- Serve on plates with a poached egg on top.
